Author Notes: I created this recipe for the Chesapeake Bay Seafood Cookbook: Crabs (forthcoming). —Foodie-isms
ounces of Maryland lump crab meat
cloves of garlic, minced
tablespoons prepared horseradish sauce
teaspoon Kosher salt
- Add all of the ingredients into a bowl (except the lemon wedges) and stir gently to incorporate without breaking up the crabmeat lumps.
- Squeeze the juice of two lemon wedges and stir. Keep refrigerated until ready to serve.
- Serve with baguette, crackers or as a salad.
- This recipe was entered in the contest for Your Best Recipe with Horseradish